Gunda Keri Nu Athanu
This is a Gujarati summer pickle dish made using gunda (glueberry or lasoda) and raw mango. It is a seasonal fruit, mostly available in the summer time at local Indian grocery store. Serve with Indian curries, roti, khichdi, etc.
Ingredients
- 15-20 fresh gunda
- 1 raw green mango
- 1 cup mustard oil
- 3/4 cup achar masala
- 2 tsp salt
- 2 tsp turmeric powder
Instructions
- First wash, clean and dry gunda thoroughly. Then, using a pestle or the palm of your hand, press each Gunda so it cracks. Use a wooden stick dipped in salt to remove seed from each Gunda. The salt helps combat the stickiness. Sprinkle a a teaspoon of turmeric powder over it. Set aside.
- Shred half a raw green mango and the cut remaining mango into pieces. Sprinkle a teaspoon of salt and turmeric on the raw green mango, both shredded and pieces. Give it a mix.
- Add achaar masala to shredded raw green mango and raw mango pieces until well coated.
- Stuff each gunda with seasoned shredded raw green mango.
- In a clean mason jar, add all stuffed gunda, raw mango pieces and any remaining achar masala.
- In a heavy bottom pan, heat up mustard oil until it reaches smoking point. It will lightly smoke.
- Let the oil completely cool over to room temperature.
- Add oil to mason jar ensuring all gunda and raw mango are covered. Cover with lid and leave in a cool, dark and dry place. Alternatively, you can store in refrigerator if you live in a humid climate.
- Avoid any moisture; always use a dry spoon when using to prevent spoilage.
- Serve gunda keri nu athanu with your favorite Indian curries, khichdi or roti.
Notes
I was able to find fresh gunda at my local Patel Brothers. I used Apex spicy achar masala and Two Brother Organic Farms mustard oil.